Easy Grilled Blackberry Crostata Recipe (Gluten Free, Dairy Free)
Aug 28, 2018, Updated Mar 21, 2025
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An easy recipe for a gluten-free and dairy-free Blackberry Crostata that you can cook directly on the grill. We use a gluten-free and dairy-free crust.
Table of Contents
Living in Oregon we are surrounded by berries, especially blackberries. So we were inspired to make a grilled crostata. This gluten-free and dairy-free version is perfect if you have food allergies.
Crostata Versus Galette
Crostata is the Italian term, and Galette is French.
They’re both rustic baked treats made with pastry dough, folded free-form, and piled with fresh fruit in the center. They can also be savory.
Now if you’re thinking of a tart, those are different in that those are cooked in a tart pan, vs. rustic and free-form like a Galette or Crostata.
Ingredients
- Gluten-Free Dough – See below for more details. If you aren’t GF or DF you can use your preferred pastry crust for this.
- Vegan Ingredients – If you want to make this vegan use a good soy based butter (we used Earth Balance) and almond milk.
- Filling – The goal is to have a sweet and rich filling. We use blackberries and then add sugar, and baking spice flavor with citrus juice and zest to elevate the flavor. We use lemon and orange. Use fresh or frozen blackberries. If using frozen, follow thawing instructions on packaging.
- Optional/Finish – For presentation top with fresh mint and a dusting of turbinado sugar. We also add a layer of shaved almonds to the crust before baking.
Fruit Options
We love blackberries (fresh or frozen) but you can always mix up any ratio. Just keep to the two cups total.
- Blackberries
- Blueberries
- Peaches
- Raspberries
- Blueberries
- Apples
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Gluten Free Dough Tips
Use a good cup for cup gluten-free flour. We recommend Bob’s Red Mill Baking Flour mix. Each brand has a different combination of flours so they each need their own hydration levels.
You may need more (or less) liquid and fat to get the desired consistency. So adjust your liquids and fat to get the right texture depending on your flour. We use almond milk to keep this a vegan recipe.
Use an egg wash to get more color to the dough as it bakes.
How to Grill a Crostata (or Galette)
Tool Needed: We use a pizza stone in our Big Green Egg. We purchased ours from a local hardware store, but it is very similar to this pizza stone.
We’ve used the same method in our Weber Kettle Grill too (also with a pizza stone), with similar success, but there are important factors to consider.
- Preheat Grill: Preheat the grill to 375 degrees Fahrenheit, and prep for indirect cooking with a pizza stone set in the center of the grill. (If using the oven set to 400 degrees. See notes.)
- Make Crust: Combine the flour, salt, sugar, and cold butter in a food processor. Pulse a few times to break up the butter and get a crumbly mixture. Slowly add in the cold almond milk (or water) one tablespoon at a time, pulsing quickly to combine. I usually add 6-8 tablespoons by the time the mixture feels right and slightly moist.
- Shape: Place dough onto a sheet of parchment paper with a dusting of flour, flatten with hands and shape into a disk. Then place another sheet on top and roll out to an 11″ circle.
- Filling: In a separate large bowl gently mix all of the ingredients together until combined.
- Spoon berry mixture onto the center of the dough, leaving a border of about 2 inches. Gently fold up the uncovered border over the edge of the fruit mix and pinch into pleats if necessary, creating a 9″ round circle.
- Brush the pastry with egg wash, sprinkle just the pastry with the shaved almonds and the turbinado sugar.
- Grill: Transfer to a pizza stone centered on the grill, close the lid, and cook until the pastry is browned and the filling is thickened (time can vary because the heat fluctuates inside a grill). Keep a close eye on it after 35 minutes. This should be done anywhere from 35-45 minutes, or until crust is golden and the filling is bubbly. Cool for 15 minutes before serving.
This is a similar process to cooking pizza on a grill.
Other Baked Recipes on the Grill
Baking on the grill adds amazing flavor do any dish. Here are some of our favorites.
- Savory Grilled Tomato Galette – Basil and fresh tomatoes with a puff pastry crust perfectly grilled.
- Grilled Skillet Brownie – Grill up a brownie in cast iron and finish with a chocolate drizzle.
- Smoked Whipped Cream – Add a touch of smoke to cream and turn it into an amazing smoked whipped cream.
You can also check out our full list of sweets and desserts on the grill.
Frequently Asked Questions
Just use your favorite pie crust recipe to sub for this one, or make it even easier on yourself by buying a store-bought pie crust.
The cooking process on the grill remains the same. Before this year we were using traditional pastry dough on the grill using the same method with great success.
Yes. Follow the same recommendations on temperature. Cook at 400 degrees Fahrenheit on the center rack for approximately 35-45 minutes, or until the crust looks browned and the filling has thickened and bubbling.
Put the crostata on a baking sheet (with parchment paper) so any bubbling from the berries doesn’t hit the oven floor.
On the grill, yes. That is our recommendation for even baking. Look for a pizza stone designed for grills.
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Grilled Blackberry Crostata Recipe
Ingredients
For the Gluten Free Dairy Free Pastry Dough
- 1 ½ cups gluten-free all-purpose 1-to-1 baking flour (we recommend Bob's Red Mill)
- ½ teaspoon kosher salt
- 1 tablespoon cane sugar
- ½ cup cold vegan butter , (we used Earth Balance Soy Free Buttery Sticks)
- 6-8 tablespoons ice cold almond milk (or water)
- 1 large egg, beaten
- 1-2 tablespoons sliced almonds
- 1 teaspoon turbinado sugar (for the topping)
For the Filling
- 2 cups blackberries, (or mixed fruit)
- 1 tablespoon gluten-free flour (I used the same one as for the crust)
- 1 tablespoon cane sugar
- ¼ teaspoon grated orange zest
- 1 tablespoon freshly squeezed orange juice
- ¼ teaspoon grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
- ⅛ teaspoon cinnamon (just a pinch!)
Instructions
- Preheat Grill: Preheat grill to 375 degrees Fahrenheit, and prep for indirect cooking with a pizza stone set in the center of the grill. (If using the oven set to 400 degrees. See notes.)
- Combine: Combine the flour, salt, sugar, and cold butter in a food processor. Pulse a few times to break up the butter and get a crumbly mixture. Slowly add in the cold almond milk (or water) one tablespoon at a time, pulsing quickly to combine. I usually add 6-8 tablespoons by the time the mixture feels right and slightly moist.
- Shape: Place dough onto a sheet of parchment paper with a dusting of flour, flatten with your hands and shape into a disk. Then place another sheet on top and roll out to an 11" circle.
- Filling: In a separate large bowl gently mix all of the ingredients together until combined.
- Spoon berry mixture onto the center of the dough, leaving a border of about 2 inches. Gently fold up the uncovered border over the edge of the fruit mix and pinch into pleats if necessary, creating a 9" round circle.
- Brush the pastry with egg wash, sprinkle just the pastry with the shaved almonds and the turbinado sugar.
- Grill: Transfer to a pizza stone centered on the grill, close the lid, and cook until the pastry is browned and the filling is thickened (time can vary because the heat fluctuates inside a grill). Keep a close eye on it after 35 minutes. This should be done anywhere from 35-45 minutes, or until the crust is golden and the filling is bubbly. Cool for 15 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What a gorgeous rustic dessert! Such a great way to enjoy all the end of summer berries. I was just wondering about the difference between crostata and galette, so I’m glad you included that section in your post. 😉
I love that you made this beautiful dessert on the grill! It looks absolutely amazing Mary.
Oh my gosh! This is beautiful and just the right end of summer dessert I was looking for. My sister is gluten free and I’m always trying to find new flavors for her. Can’t wait to try this 🙂